"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Fast Fabulous Fudge Recipe

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This recipe for Fast Fabulous Fudge, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Woods Calder
Added: Saturday, July 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. Baker's German sweet chocolate
12 oz. semi-sweet chocolate chips
1 7 oz. jar marshmellow creme
4 1/2 c. sugar
1 12 oz. can evaporated milk
2 T. butter
dash of salt
1 T. vanilla
1/8 tsp. almond extract

Directions:
Directions:
Place broken up chocolate, chocolate chips and marshmellow creme in a large bowl. Combine sugar, milk, butter and salt in a heavy 3 to 4 quart saucepan. Bring to a boil over high heat, stirring constantly. Once boiling reduce heat to medium and set timer for 6 minutes. Keep mixture boiling and stir constantly. After 6 minutes pour boiling mixture over chocolate and marshmellow creme, stirring until well blended. Add vanilla and almond extract. Pour into a lightly buttered 9x13 pan. Fudge cuts best after 24 hours. Do not chill fudge in refrigerator or fudge will lose gloss. Store tightly covered in a cool, dry place and fudge will keep for several weeks.

Number Of Servings:
Number Of Servings:
5 lbs.
Personal Notes:
Personal Notes:
Variation: 12 oz. of Hershey's Milk Chocolate Bars can be used in place of the Baker's German sweet chocolate.

 

 

 

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